Omelette vegetable rolls

Omelette vegetable rolls

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(8 ratings)

Prep: 10 mins Cook: 10 mins


A healthy version of Chinese spring rolls. No deep frying and ready in 20 minutes, better than the take-away

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal0
  • fat6g
  • saturates1g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein5g
  • salt1.06g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 carrot, thinly shredded



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 120g pack shiitake mushroom, stems removed and thinly sliced
  • 100g bag beansprout


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 3 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • knob of ginger, peeled and finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, chopped or grated



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 eggs beaten with 1 tsp sunflower oil



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.

  2. Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.

  3. Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.

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Comments, questions and tips

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18th Jan, 2016
Made these yesterday, followed the recipe except I added a chilli to the filling as I like my spicy food, it did work out well, they were really tasty and made a nice change from the usual side dish I would make with Chinese food, will be making again.
8th Apr, 2014
Does anyone know how many rolls per person, the nutritional info is based on?
27th Jan, 2014
Mmmm these sound interesting, I must try next time I make a chinese
15th May, 2012
These are really delicious! i made a whole batch but they didn't last long!
4th Feb, 2011
Excellent very tasty recipe.
3rd Feb, 2011
Does anyone know how many calories in it?
1st Feb, 2011
Great!! Thanks for sharing it. I added some sugar and pepper too and it turns out perfectly well.
1st Feb, 2011
Great!! Thanks for sharing it. I added some sugar and pepper too and it turns out perfectly well.
1st Aug, 2010
This is really light and delicious! i made different combinations for the filling with some having just cheese and mushrooms. my hubby loved it!
13th Apr, 2009
this didnt work for me-i coulnt make the pancakes turn out=had it like scramled egg and it was tasty


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